A Pani Puri with a difference, black grape juice replaces the conventional pani here
Preparation Time : 30 minutes
Servings : 4
INGREDIENTS
Puris Meant for pani puri as required
Black grape juice 1 litre
Tamarind pulp 2 tablespoons
Salt to taste
Black salt (kala namak) 1/2 teaspoons
Roasted cumin powder 1 teaspoon
Red chilli powder 1 teaspoon
Lemon juice 1 tablespoon
Fresh mint leaves bunch1/2 medium
Fresh coriander leaves bunch1/4 medium
Green chillies 3-4
Moong sprouts as required
Potatoes, boiled and mashed as required
METHOD
Grind mint leaves, coriander leaves and green chillies into a fine paste. Mix together fresh black grape juice, the ground paste, tamarind pulp, salt, black salt, roasted cumin powder, red chilli powder and lemon juice. Chill in the refrigerator till use. If you want to, you may fill each puri with a little sprouted green gram, then fill it up with the grape juice mixture and relish this unusual pani puri
Preparation Time : 30 minutes
Servings : 4
INGREDIENTS
Puris Meant for pani puri as required
Black grape juice 1 litre
Tamarind pulp 2 tablespoons
Salt to taste
Black salt (kala namak) 1/2 teaspoons
Roasted cumin powder 1 teaspoon
Red chilli powder 1 teaspoon
Lemon juice 1 tablespoon
Fresh mint leaves bunch1/2 medium
Fresh coriander leaves bunch1/4 medium
Green chillies 3-4
Moong sprouts as required
Potatoes, boiled and mashed as required
METHOD
Grind mint leaves, coriander leaves and green chillies into a fine paste. Mix together fresh black grape juice, the ground paste, tamarind pulp, salt, black salt, roasted cumin powder, red chilli powder and lemon juice. Chill in the refrigerator till use. If you want to, you may fill each puri with a little sprouted green gram, then fill it up with the grape juice mixture and relish this unusual pani puri
